With one and a half pounds of pureed carrots, this creamy-smooth soup is a vitamin A explosion, a vision-enhancing nutrient. And using ginger-steeped green tea instead chicken stock slashes the sodium (even after the small amount of salt), and may also help protect against memory loss.
Recipe: Spiced Carrot and Ginger Soup
- 4 green onions
- 4 slice(s) fresh ginger
- 1 teaspoon(s) peeled, grated fresh ginger
- 5 cup(s) water
- 3 green tea teabags
- 1 tablespoon(s) olive oil
- 1 medium onion, finely chopped
- 1 1/2 pound(s) carrots, cut into 3/4-inch-thick pieces
- 1 medium all-purpose potato, peeled and chopped
- 1/4 cup heavy cream (skip this ingredient to make this recipe vegan friendly)
- To saucepot, add sliced ginger and water. Heat to boiling on high. Add tea bags. Cover; remove from heat. Let stand 10 minutes.
- While tea steeps, in 12-in. skillet, heat oil on medium-high. Add onion, carrots, potato, and 1/4 teaspoon each salt and freshly ground black pepper. Cook 6 minutes or until golden, stirring. Add grated ginger; cook 1 minute, stirring.
- With slotted spoon, remove ginger slices and tea bags from pot and discard. Heat liquid to boiling on high; stir in vegetable mixture from skillet mixture. Reduce heat to maintain simmer. Cook 10 minutes or until vegetables are tender, stirring.
- Transfer soup to blender in batches; keep remaining soup simmering. Carefully puree until smooth, then return to pot. Repeat until entire soup is smooth. Stir in 1/4 teaspoon salt. Cook another 3 minutes. Divide among soup bowls; garnish with a drizzle of heavy cream.